This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it’s gluten-free. Pear Clafouti Go to recipes By Stonyfield Vegetarian Desserts Gluten Free European Fall Valentine's DayThis easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it's gluten-free. Ready In: 1 hour Level: Medium Prep: 15 minutes Cook: 45 minutes Yields: 12 Servings Print RecipeIngredients1/4 c white rice flour1/4 c tapioca starch1/8 c amaranth flour1/8 c potato starch1/4 tsp guar gum1/4 tsp salt3 eggs (lightly beaten)1 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt3 Tbsp unsalted butter (melted)1 tsp vanilla3/4 c natural cane sugar (divided)3 large ripe pears (cored and sliced in 1/4' wedges)directionsStep 1Preheat oven 375°. Grease and flour 10' quiche or tart pan.Step 2In a large bowl, combine white rice flour, tapioca, amaranth, potato starch, guar gum, and salt. Set aside.Step 3In a food processor, combine eggs, yogurt, and butter. Then add vanilla and 1/2 cup sugar. Slowly pulse in flour mixture. Transfer to a baking dish.Step 4Arrange pears on top of batter and sprinkle 1/4 cup natural cane sugar over the top. Bake for 45 minutes or until top is golden brown.